I started making these bowls on weeknights when I needed a meal that looked put together but took under thirty minutes. Quinoa cooked while the salmon and fresh vegetables grilled. Mixed greens went in the bottom of the bowl, quinoa on one side, grilled salmon and vegetables on the other, and a tzatziki-style sauce of Greek yogurt, cucumber, garlic, lemon juice, and dill drizzled over everything. Olive oil, salt, and pepper on the salmon before grilling.
The yogurt sauce is what makes the bowl worth eating. Without it, you have separate components sitting next to each other. With it, every forkful picks up creamy, tangy yogurt that connects the smoky salmon to the nutty quinoa to the fresh greens. Grate the cucumber and squeeze out the water before mixing it into the yogurt. This has become one of our go-to weeknight dinners.
Tips for Grain Bowls
Cook the quinoa with flavor
Toast the quinoa in a dry pan for 2 minutes before adding water. This brings out a nutty flavor that plain boiled quinoa lacks.
Use stock instead of water for even more depth. The quinoa sits under saucy toppings, so it needs to carry its own flavor.
Make the yogurt sauce thick
Grate the cucumber on a box grater and squeeze it in a clean towel to remove excess water. Mix the drained cucumber with Greek yogurt, garlic, lemon juice, dill, salt, and pepper.
Watery sauce runs to the bottom of the bowl and leaves the top components dry. A thick sauce clings to the salmon and quinoa and distributes evenly.
Grilled Salmon Bowls with Yogurt Sauce
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Gluten-Free
Description
Enjoy a healthy and flavorful meal with grilled salmon served over quinoa, accompanied by fresh and grilled vegetables, and topped with a creamy cucumber tzatziki yogurt sauce.
Ingredients
- 4 salmon fillets
- 1 cup quinoa
- Mixed greens
- Assorted fresh vegetables (e.g., bell peppers, zucchini, asparagus)
- Olive oil
- Salt and pepper
- 1 cup Greek yogurt
- 1 cucumber, grated and squeezed
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Dill, chopped
Instructions
- Cook quinoa according to package instructions.
- Preheat the grill to medium-high heat.
- Brush salmon fillets with olive oil and season with salt and pepper.
- Grill salmon for 4-5 minutes on each side until cooked through.
- Toss fresh vegetables with olive oil, salt, and pepper, and grill until tender.
- In a bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, and dill to make tzatziki sauce.
- Assemble bowls with quinoa, greens, grilled vegetables, and salmon.
- Top with tzatziki sauce and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
Frequently Asked Questions
Can I use a different fish?
Arctic char, trout, or swordfish all grill well. Choose a firm fish that holds together on the grill grates. Flaky fish like tilapia is better pan-seared for bowls.
Can I use rice instead of quinoa?
Yes. Brown rice or white rice both work. Cook the rice while the salmon grills. The bowl is flexible and works with any grain you have.
How do I keep the salmon from sticking?
Oil the grill grates well before adding the salmon. Place the fish skin-side down and do not move it for 3 to 4 minutes. The skin will release naturally once it crisps. Flip once and cook for another 3 minutes.
